Preheat your oven to 350°F. Lightly spray a 3 quart or 9 x 13 baking dish with nonstick cooking spray. Set aside.
In a large pot, bring generously salted water to a boil. Cook the elbow macaroni according to the package instructions until it's al dente. Drain the macaroni well and set it aside.
10 ounces elbow macaroni
In a large saucepan or dutch oven, melt butter over medium heat. Once the butter has melted, whisk in the flour. Continue to whisk and cook for 1 to 2 minutes until the mixture is smooth and lightly golden.
2 tablespoons unsalted butter, 2 tablespoons all purpose flour
Slowly whisk in 1 cup of milk to the butter and flour mixture. Continue cooking, whisking frequently, until the mixture thickens, about 3 to 4 minutes.
1 cup whole milk
Add cubed Velveeta cheese and stir until melted. Add the shredded gouda cheese to the saucepan. Stir until the cheeses are fully melted and the sauce is smooth. Season with salt and pepper to taste.
½ pound Velveeta cheese, ½ cup gouda cheese, salt and pepper to taste
Add the cooked macaroni to the cheese sauce, stirring to ensure that the macaroni is well coated with the creamy cheese mixture.
Transfer the creamy mac and cheese to the prepared baking dish.
In a small bowl, combine ½ cup of panko breadcrumbs with 2 tablespoons of melted butter. Mix until the breadcrumbs are evenly coated. Sprinkle with cheese and the breadcrumb topping over the macaroni and cheese.
½ cup panko breadcrumbs, 2 tablespoons unsalted butter, ¼ cup gouda cheese
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the topping is golden brown and the mac and cheese is bubbling.
Once out of the oven, garnish the creamy Velveeta Mac and Cheese with fresh parsley. Serve hot.
fresh parsley